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Course detail
FCH-MCA_SAPAcad. year: 2011/2012
This course is focused on the problematic of sensory evaluation, also evaluation using human senses. At first students will be informed about theoretical principles of physiology and psychology of perception and about function of single human sensory organs. At the second part the practical performance of sensory evaluation will be discussed in detail: requirements for assessors, process of evaluation, suitable conditions for evaluation, suitable methods etc. Finally the possibilities of application of sensory evaluation in food practice are briefly noticed.Practical laboratory classes use the acquired theoretical knowledge. Students will be allowed to try sensitivity of their senses (taste, smell, sight, touch) using simple special tests.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Offered to foreign students
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
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Prerequisites and corequisites
Basic literature
Recommended literature
Classification of course in study plans
branch NPCO_CHM , 1 year of study, winter semester, elective
branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies
Seminar